150g/6oz Turkey
1tsp Tahini Paste
1 tsp Garlic granules/powder
2 tsp Chinese Five Spice
2 tsp Dark Soy
1 tsp Honey
1tsp Water
Fry Light
Preparation
Slice the Turkey meat into small strips or chunks (strips are thinner so will absorb the marinade easier) and place into a bowl with all the other ingredients. Mix well, cover and place in the refrigerator for at least an hour but overnight would be ideal as the ingredients need to marinate the meat.
Take out some bamboo skewers and place into water for about 30 minutes, this will stop them burning when you grill the meat.
Preheat the grill, medium high
Take the bowl out of the fridge and thread the lumps of Turkey onto the bamboo skewers, you could thread chunks of onion, pineapple and green peppers in between the Turkey for variety and to bulk out the meal.
Take a baking tray and spray with Fry Light, place the skewers onto the tray, if there is any mixture left spoon it over the skewers as you grill on both sides, grill until piping hot and cooked all the way through.
Sin Value - Red Day - Honey 1 sin, Tahini Paste 1.5 sins
You can use this recipe with chicken or Pork, I had Turkey Steaks in the fridge on this occasion.
Here's a picture of the kebab skewers before I put them under the grill, I left some plain too and sprayed them with fry light.
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